• Sauce
    • 3 tablespoons olive oil
    • 3 ¾ cups sliced shallots (about 12 ounces)
    • 3 tablespoons minced garlic
    • 1 ½ teaspoons sugar
    • 4 ½ teaspoons all purpose flour
    • 4 ½ teaspoons minced fresh thyme
    • 1 tablespoon minced fresh rosemary
    • 1 ½ bay leaf
    • 1 ½ teaspoons grated orange peel
    • Pinch of ground nutmeg
    • Pinch of ground cloves
    • 4 ⅞ cups canned beef broth
    • 2 ¼ cups dry red wine
    • cups brandy
  • Tenderloin
    • 3 tablespoons fresh rosemary leaves
    • 3 tablespoons fresh thyme leaves
    • 6 large garlic cloves, peeled
    • 3 bay leaves
    • 1 ½ large shallot, peeled, quartered
    • 4 ½ teaspoons grated orange peel
    • 4 ½ teaspoons coarse salt
    • 1 ½ teaspoons ground black pepper
    • ¾ teaspoon ground nutmeg
    • teaspoon ground cloves
    • 3 tablespoons olive oil
    • 6 lbs beef tenderloin pieces (cut into two pieces), trimmed
    • cups unsalted butter, room temperature


1. For sauce:
2. Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
3. For tenderloin:
4. Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
5. Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
6. Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.
7. Serves 8.


Here's a special-occasion roast enhanced with classic Provençal seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.) Serve this elegant dish with Scalloped Potatoes with Goat Cheese and Herbes de Provence and a sauté of green beans, zucchini and red bell pepper. Uncork a sophisticated Rhône red such as Hermitage or Crozes-Hermitage.



MacGourmet downloadHerb- and Spice-roasted Beef Tenderloin with Red Wine-shallot Sauce. To import, drag image to your MacGourmet recipe box.




Servings: 12
Yield: 12